Chocolate Raspberry Fondue

A twist on the standard chocolate – you can use any fruit purée in place of the raspberry.

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Ingredients

1 cup frozen raspberries (about 4 ounces), thawed

1½ cups heavy cream

1½ pounds bittersweet or semisweet chocolate chips (do not use blocks of chocolate –the extra cocoa butter in the chips produces a smoother fondue. Some varieties of the blocks of chocolate are too delicate)

pinch sea salt

2 to 3 tablespoons Chambord (optional)

Instructions

1. Put the thawed raspberries in the work bowl of a food processor fitted with the metal chop- ping blade. Process until puréed and smooth, about 30 seconds. Place the purée in a fine mesh strainer and press the liquid through into a bowl. Discard the seeds, reserving the purée.

2. Put the cream in the fondue pot. Set to Setting 4.5 to bring the mixture to a simmer, but not boiling. Reduce the heat to Setting 3.5 and gradually, using a nonstick whisk, add the chocolate chips.

3. When the chocolate is completely blended stir in the raspberry purée, salt and the liqueur (if using).